I did pick up some prickly pair along with the agave at the Mexican market, so we are kinda on the same page. I have a few lemon drop chiles to add, as well as a few more ancho and fresh smoked scotch bonnet. Should be interesting. I might smoke a few shanks first too. Just begging to try out the smoker I bought last week
Two hours in the bath...
Looking good. I think I might try doing a pork shank Barbacoa. Ironically, not cooked on the BBQ.
Turned out mostly perfect. 4.5 hours at 400 with 17 shanks needed about 45 more minutes for perfection. I should have left out four or five shanks for more space between..
And the cactus added nothing to the dish. Good stuff!
Pics of the final result?
Not as pretty the next day!